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This page of Mexican recipes is brought to you by the Celtnet Americas Recipes Site:
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Mexico, officially Estados Unidos Mexicanos (The United Mexican States) is a federal constitutional republic comprising of thirty-one states and a federal district (which is the capital, Mexico City, which is also the country's largest city). The official language is Spanish with 62 indigenous Amerind languages recognized as regional languages. Mexico is bordered on the north by the United States; on the south and west by the Pacific Ocean; on the southeast by Guatemala, Belize, and the Caribbean Sea; and on the east by the Gulf of Mexico. Spanning over 2 million square kilometres, Mexico is the fifth largest country in the Americas by total area and the thirteenth largest independent nation in the world. With an estimated population of over 112 million it is the eleventh most populous country and the most populous Spanish-speaking country. The name, 'Mexico' ultimately derives from Nahuatl language for the name of the capital, México city, though the meaning is unknown. The earliest human ramins found in Mexico date back to about 21 000 BCE. Around 9,000 years ago, ancient indigenous peoples domesticated corn and initiated an agricultural revolution, leading to the formation of many complex civilizations. Between 1,800 and 300 BCE, many matured into advanced pre-Columbian Mesoamerican civilizations such as: the Olmec, Izapa, Teotihuacan, Maya, Zapotec, Mixtec, Huastec, Purepecha, Totonac, Toltec and Aztec: Mexica, which flourished for nearly 4,000 years before the first contact with Europeans. Estimates of the population before the Spanish conquest range from 6 million to 25 million. Following the arrival of Hernán Cortés and the conquistadors in the 16th century, the Aztec civilization was invaded and conquered by the Spaniards. Smallpox, which was unintentionally introduced by Spanish conquerors, smallpox ravaged Mesoamerica in the 1520s, killing millions of Aztecs. Subsequent to Cortés victory against the Aztecs and the death of the Aztec leader, Montezuma, the territory became part of the Spanish Empire under the name of New Spain. Mexico City was systematically rebuilt by Cortés following the Fall of Tenochtitlan in 1521. Much of the identity, traditions and architecture of Mexico were created during the colonial period. On September 16, 1810, independence from Spain was declared by priest Miguel Hidalgo y Costilla, in the small town of Dolores, Guanajuato. The first insurgent group was formed by Hidalgo, the Spanish viceregal army captain Ignacio Allende, the militia captain Juan Aldama and "La Corregidora" Josefa Ortiz de Domínguez. Hidalgo and some of his soldiers were captured and executed by firing squad in Chihuahua, on July 31, 1811. Following his death, the leadership was assumed by priest José María Morelos, who occupied key southern cities. In 1813 the Congress of Chilpancingo was convened and, on November 6, signed the "Solemn Act of the Declaration of Independence of Northern America". Morelos was captured and executed on December 22, 1815. In subsequent years, the insurgency was near collapse, but in 1820 Viceroy Juan Ruiz de Apodaca sent an army under the criollo general Agustín de Iturbide against the troops of Vicente Guerrero. Instead, Iturbide approached Guerrero to join forces, and in 1821 representatives of the Spanish Crown and Iturbide signed the "Treaty of Córdoba" and the "Declaration of Independence of the Mexican Empire", which recognized the independence of Mexico under the terms of the "Plan of Iguala". Agustín de Iturbide immediately proclaimed himself emperor of the First Mexican Empire. A revolt against him in 1823 established the United Mexican States. In 1824, a Republican Constitution was drafted and Guadalupe Victoria became the first president of the newly born country. General Antonio López de Santa Anna, a centralist and two-time dictator, approved the Siete Leyes in 1836, a radical amendment that institutionalized the centralized form of government. When he suspended the 1824 Constitution, civil war spread across the country, and three new governments declared independence: the Republic of Texas, the Republic of the Rio Grande and the Republic of Yucatán. Texas successfully achieved independence and was annexed by the United States. A border dispute led to the Mexican-American War, which began in 1846 and lasted for two years; the War was settled via the Treaty of Guadalupe Hidalgo, which forced Mexico to give up over half of its land to the U.S., including Alta California, New Mexico, and the disputed parts of Texas. Mexico has one of the world's largest economies, and is considered both a regional power and middle power. In addition, Mexico was the first Latin American member of the Organisation for Economic Co-operation and Development OECD (since 1994), and a firmly established upper-middle income country. Mexico is considered a newly industrialized country and an emerging power. Mexican cuisine is known for its blending of Indigenous and European cultures. Popular dishes include tacos, enchiladas, mole sauce, atole, tamales, pozole and burritos. Traditional Mexican ingredients include maize, beans, chicken, pork, beef, potatoes, tomatoes, peppers, chillies, onions, nuts, avocados and guavas. Chocolate and vanilla both originate in Mexico. |
The alphabetical list of Mexican recipes follow (limited to 100 recipes per page). There are 85 recipes in total:
| Achiote Paste Origin: Mexico | Ensalada de habas y zanahorias (Broad Bean, Epazote and Carrot Salad) Origin: Mexico | Puró de Frijoles Negro (Black Bean Puróe) Origin: Mexico |
| Ackee Dip Origin: Mexico | Fajitas de Carne de Res (Oaxacan Beef Fajitas) Origin: Mexico | Quesadillas con Epazote (Quesadillas with Epazote) Origin: Mexico |
| Adobo Sauce Origin: Mexico | Frijoles Negro con Boldo (Mexican Black Beans with Boldo Leaf) Origin: Mexico | Rajas Poblanos (Poblano Strips) Origin: Mexico |
| Amarillo (Oaxacan Yellow Mole) Origin: Mexico | Garbanzos à la Mexicana (Mexican-style Chickpeas) Origin: Mexico | Re-fried Beans II Origin: Mexico |
| Amarillo con Carne de Res (Oaxacan Yellow Mole with Beef) Origin: Mexico | Guacamole Origin: Mexico | Red Bean Soup with Guacamole Salsa Origin: Mexico |
| Ante de Mango (Mango Charlotte) Origin: Mexico | Huachinango Veracruzano (Red Snapper, Veracruz Style) Origin: Mexico | Red Chicken Mole Origin: Mexico |
| Arroz con Huevos (Rice with Eggs) Origin: Mexico | Huevos Motuleños Origin: Mexico | Refried Beans Origin: Mexico |
| Arroz con Pollo (Chicken With Rice) Origin: Mexico | Huevos Oaxaca (Oxacan Eggs) Origin: Mexico | Salsa de Tomatillo (Tomatillo Salsa) Origin: Mexico |
| Black Beans Origin: Mexico | Jamocillo with Pecans Origin: Mexico | Salsa Fria Origin: Mexico |
| Café de Olla II Origin: Mexico | Machaca Carne de Cerdo (Pulled Mexican Pork) Origin: Mexico | Salsa Verde de Tomatillo (Tomatillo Salsa Verde) Origin: Mexico |
| Cafe de Olla Origin: Mexico | Mexican Caramels Origin: Mexico | Simple Mole Poblano Origin: Mexico |
| Calabaza Confitada (Candied Pumpkin) Origin: Mexico | Mexican Cornbread Origin: Mexico | Sopa de Hongos y Nopales (Mushroom and Cactus Soup with Roasted Tomatillos) Origin: Mexico |
| Calabaza Enmielada (Sweet Pumpkin) Origin: Mexico | Mexican Fish Rub Origin: Mexico | Sopa de Machaca (Machaca Soup) Origin: Mexico |
| Carne Gisada Con Papas (Beef and Potatoes) Origin: Mexico | Mexican Spanish Rice Origin: Mexico | Sopa di Aquacate (Mexican Avocado Soup) Origin: Mexico |
| Carne Machaca (Pulled Mexican Beef) Origin: Mexico | Mexican Wedding Biscuits Origin: Mexico | Sopa di Aquacate con Chile (Avocado Soup with Chillies) Origin: Mexico |
| Chicken Breasts with Cuitlacoche Origin: Mexico | Mole Rojo (Red Mole Sauce) Origin: Mexico | Sopa Mexicana de Flor de Calabaza (Mexican Pumpkin Flower Soup) Origin: Mexico |
| Chilaquile Origin: Mexico | Mole Seasoning Blend Origin: Mexico | Stewed Chayote with Tomato and Epazote Origin: Mexico |
| Chili Con Carne II Origin: Mexico | Mole Verde (Green Mole) Origin: Mexico | Té de Pais (Mexican Country Tea) Origin: Mexico |
| Chipotle Chilli Sauce Origin: Mexico | Mushroom and Epazote Soup Origin: Mexico | Taco Seasoning Origin: Mexico |
| Chipotles in Adobo Sauce Origin: Mexico | Pan de Yema (Oxacan Egg Bread) Origin: Mexico | Three-bean Salad Origin: Mexico |
| Cochito Origin: Mexico | Panqueques de Maiz (Sweetcorn Pancakes) Origin: Mexico | Tlayuda (Mexican Pizza) Origin: Mexico |
| Corn Tortilla Origin: Mexico | Papadzules Origin: Mexico | Tomates Rellenos (Stuffed Tomatoes) Origin: Mexico |
| Crema Mexicana Origin: Mexico | Pescado à la Mixteca (Mixtec-style Fish) Origin: Mexico | Torta Español (Spanish Omelette) Origin: Mexico |
| Duck Eggs and Bacon Chilé Relinos Origin: Mexico | Pescado en Hoja Santa (Fish in Mexican Pepperleaf) Origin: Mexico | Tostadas Origin: Mexico |
| Duck in Green Pumpkinseed Sauce Origin: Mexico | Picante Sauce Chile de Arbol (Arbol Chilli Hot Sauce) Origin: Mexico | Turquía Mole Poblano (Turkey with Poblano Chocolate Mole) Origin: Mexico |
| Dulce de Calabasa (Candied Pumpkin) Origin: Mexico | Pico de Gallo Origin: Mexico | Verdolago con Queso (Purslane with Cheese) Origin: Mexico |
| Easy Enchiladas Origin: Mexico | Pico de Gallo II Origin: Mexico | Yucatan-style Salsa Origin: Mexico |
| Eggs and Bacon Chilé Relinos Origin: Mexico | Pozole (Pork and Hominy Soup) Origin: Mexico | |
| Enchiladas de Pollo con Crema Agria Tomatillo (Chicken Enchiladas with Tomatillo Sour Cream) Origin: Mexico | Pumpkin and Chanterelle Tamales Origin: Mexico |
Recipe Information: 66
Review of: The Big Book of Christmas Recipes, a kindle eBook by Dyfed Lloyd Evans. Christmas recipe and cookery.
Recipe Information: 113
Learn more about where tea came from and how it became popular. It has a long history.
Recipe Information: 113
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
Recipe Information: 113
How water filters help to improve the quality and taste of hot and cold beverages.
Recipe Information: 35
Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.
Recipe Information: 115
This afternoon, for a school party, we served molten caramel and apple wedges. Knowing that they would be exposed to air for a considerable amount of time, we felt we needed to treat the apples to minimize browning. In this article are five ways to keep apples from browning.
Recipe Information: 113
Moreover such zipper profile can be printed with various brands identify and can be oversubscribed in the mart.
Recipe Information: 114
There are actually two types of coffee bags: large ones titled sacking sacks and small, lone couple sizes. Many bags can be utilized to inebriant a human seed.
Recipe Information: 115
Ever wonder what the tastiest method to smoke turkey is. Well in my opinion, slowly smoking a turkey throughout the day is the best of all ways to cook this big bird
Recipe Information: 35
Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.